Text 32323, 69 rader
Skriven 2015-10-24 09:38:24 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: plans 370
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>  ML> So we have only a couple days more in France, which may
>  ML> be good, as my money is running out (as usual).
> Isn't that how one figures out that it's time to be heading home...? 
> the money running out....?  (G)

Malaysia is potentially cheap enough for one to think of living
there. I'm here in a suite in the Hilton, where I get two squares
a day and a giant very comfy bed for $95 a night. If I stayed at
a slightly less prestigious place, I could get by for half that.

> Nice menu... :)  Saturday night, we were at a friend from church's house
> for a hot dog roast in their back (way back) yard... 

A good hot dog can be a lovesome thing, god wot.

They have an
> orchard, with mostly apple trees but also a couple of pear varieties...
> Among other things, they served freshly pressed (by them, from their own
> apples) apple cider... 

And people were encouraged to fill bags with
> apples and/or pears to take home with them, and to sample the wares
> there...  I had a Bosc pear, and (I think it was) a Seckle... and
> brought home some Bosc pears...  :)
 
My own favorites were Seckel and Comice. Bosc are nothing
to sneer at, either, but there is a fairly small window
between unripe and overripe.

>  ML> another circuitous route to Malaysia, where it remains
>  ML> cheaper to park myself than in the US.
> How long do you stay there...?

Just a couple days, and I'm leaving tomorrow. Good thing
because the smog from the Indonesian forest fires make it
hard to breathe (read - burning lungs) when you're out in
it for more than an hour at a time. The authorities recommend
not going out without a face mask, but research indicates that
ordinary OTC fase masks are completely useless, and even
surgical ones filter out only half the yuckies.

>  ML> Title: La Tarte Tatin (Caramalized Apples on Puff Pastry)
> There was a similar recipe for a caramelized pear custard in the current
> AARP Magazine...  :)   I noted it for possible future use...  :)

I've seen "tatin de poires" on menus. Could be a good idea, but
Ian would perhaps bust a gut thinking about the heresy.

SHORTCRUST PASTRY
categories: Scots, dough
yield: pastry for 1 double crust or 2 singles

1 c plain flour
1/2 c butter
3 Tb cold water

Rub butter into flour until mixture looks like breadcrumbs.
Add water and form into a ball.

Roll out pastry in two halves, suitable for flan tin or deep
pie plate. Line plate with half the pastry.

Mix and add ingredients for filling according to recipe.
Cover with second half of pastry, brush with a little milk.
Bake at 400F (204C) for 20-25 min or as specified.

http://www.backhaul.net/scotcook/scotkitc.htm
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